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Chocolate Buttermilk Pie

A table with colourful napkins, a plate with a slice of pie , a cup of coffee, and a yellow pie plate with a chocolate buttermilk pie that's missing one slice.
This pie was the perfect ending to Sunday supper. It’s mildly sweet with deep chocolate flavor, smooth, and custardy, with a great tang from the buttermilk.
Deborah VanTrece

Prep 30 mins
Cook 1 hr
Total 2 hrs 30 mins
8 servings
303 kcal


For the pie crust

  • 1 1/4 cups all-purpose flour plus more for rolling
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 stick (4 oz) unsalted butter cold, cut into small cubes
  • 1/3 to 1/2 cup buttermilk cold

For the filling

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 stick (4 oz) unsalted butter melted and cooled
  • 1/4 cup all-purpose flour
  • 1/3 cup unsweetened dark cocoa powder preferably Ghirardelli
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • Whipped cream for serving


Make the pie crust

  • In a medium bowl, stir together flour, sugar, and salt. Using a pastry cutter or a fork, cut cold butter into dry ingredients until the mixture resembles coarse crumbs.
  • Make a well in the mixture and pour 1/3 cup of buttermilk into the well. Using a fork, stir until the mixture is evenly moist. Add more buttermilk as needed to form a dough. Move dough to a lightly floured surface and flatten it into a thick round. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • Remove chilled dough from the refrigerator and let come to room temperature just long enough to roll out on a lightly floured surface.
  • Using a floured rolling pin, roll dough into a 12-inch (30-cm) disc approximately 1/8-inch (3 mm) thick. Roll dough over a rolling pin, then gently roll it into a 9-inch (23-cm) pie plate, pressing it gently into the dish. Trim excess dough from edges, then crimp edges with your fingers or a fork. Chill for 30 minutes.

Make the filling

  • Preheat oven to 375°F (190°C).
  • In a large bowl, whisk together eggs and sugar. Whisk in butter, flour, cocoa powder, salt, vanilla, and buttermilk until smooth.
  • Pour filling into chilled pie crust and bake for 15 minutes, then reduce heat to 350°F (180°C) and continue to bake until a toothpick inserted in the center comes out clean and the internal temperature is 170 to 175°F (77 to 79°C), 35 to 45 minutes.
  • Move to a wire rack to cool completely. Slice and serve with whipped cream.